Crab Bisque


1/2 cup butter or margarine, divided
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 green onions, finely chopped
1/4 cup chopped fresh parsley
1 (8 oz.) package fresh mushrooms, chopped
1/4 cup all-purpose flour
2 cups milk
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon hot sauce
3 cups half-and-half
2 1/2 cups flaked back-fin crabmeat (2 6oz. cans of crabmeat plus 1/2 lb. of scallops may be substituted).
1/4 cup dry sherry


Melt 1/4 cup butter in a Dutch oven over medium-high heat; add chopped onion and next 4 ingredients, and sauté until tender. Remove from oven; set aside.

Melt remaining 1/4 cup butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, until thickened and bubbly.

Stir in onion mixture, salt and next 3 ingredients. Bring to a boil, stirring constantly; reduce heat, and stir in crabmeat. Simmer, stirring often, 5 minutes. Stir in sherry.

Notes: 8 servings.
Course: Soup
Cuisine: French
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 11:32:15